Occupational Therapy Therapeutic Kitchens

1 Approved by: On: Review Date: Directorate responsible for Review Policy Number: Signature: Clinical Governance Committee May 2008 Nursing and Quality May 2010 TP008 Occupational Therapy Policy Document Therapeutic Kitchens .. Anna Barrett Director of Nursing & Quality TP008 Occupational Therapy Policy Document Therapeutic Kitchens Page 2 of 44 Status Final version 1 March 2008, Review Date: March 2010 Lead Anne DeCarteret Leicestershire Occupational Therapy Services Jan 1991 Revised December 1992 Revised December 1995 Revised and Community Policy Developed and Incorporated May 1998 Revised: May 2001 Revised: October 2002 Revised: July 2005 incorporating Food Hygiene in the Community guidelines Revised.

2 February 2008 TP008 Occupational Therapy Policy Document Therapeutic Kitchens Page 3 of 44 Status Final version 1 March 2008, Review Date: March 2010 Lead Anne DeCarteret CONTENTS Section 1 General Section 2 Hygiene Section 3 Purchase Section 4 Receipt of Food Section 5 Storage Section 6 Preparation Section 7 Cooking Section 8 Cooling Section 9 Re-heating Section 10 Food consumption Section 11 Cleaning and Maintenance Section 12 Safety and Security Section 13 Disciplinary Procedures Appendix 1 Food Hygiene in the Community Appendix 2 MRSA guidelines Appendix 3 Storage of High & Low Risk Foods Appendix 4

3 Temperature Charts Appendix 5 Recipes including eggs Appendix 6 Cleaning checklist TP008 Occupational Therapy Policy Document Therapeutic Kitchens Page 4 of 44 Status Final version 1 March 2008, Review Date: March 2010 Lead Anne DeCarteret This policy has been devised to ensure the safety of all service users and staff whilst making maximum use of Therapeutic resources. The policy applies in designated Therapeutic Kitchens and Community Facilities. All references to Kitchens refers to Therapeutic Kitchens within Trust premises.

4 This policy should be used in conjunction with other relevant Occupational Therapy Services Policies Occupational Therapy Home Assessments and other relevant Trust Policies Health & Safety, Risk Assessment, Control of Infection, Fire Policies. The Policy is also designed to be used as a tool for assessing accommodation in the community for food handling activities to enable staff to take the necessary action to ensure the appropriate standard of hygiene and safety is achieved. Staff should refer to Appendix 1, Food Hygiene in the Community and use their professional judgement when applying the Policy.

5 Staff should clearly document action taken. ALL STAFF MUST ADHERE TO THE OPERATIONAL POLICY AT ALL TIMES TP008 Occupational Therapy Policy Document Therapeutic Kitchens Page 5 of 44 Status Final version 1 March 2008, Review Date: March 2010 Lead Anne DeCarteret INTRODUCTION The Therapeutic Kitchens Policy has been developed by a team of Occupational Therapists (OTs) and Support Staff from a wide range of specialties with the assistance of the District Hygiene Advisor to Leicestershire Health Authority. The driving forces behind its development were: - The impact of legislation: Initially the Food Safety Act 1990 and the Food Hygiene (Amendment) Regulations 1990 and latterly the Food Safety (General Food Hygiene) regulations 1995 and Food Safety (Temperature Control) Regulations 1995.

6 (Now EU Regulation 852/2004 as applied by Food Hygiene (England) Regulations 2006) - Public concern over the incidence of food poisoning and food borne infections. - The need to develop a practicable and consistent source of advice for practitioners to ensure that they and their service users are protected from food safety risks. - The need to ensure that practitioners understand their moral and legal responsibilities in the context of the Therapeutic kitchen. In order to meet these requirements the team also enlisted the help of other departments/services. These were: - Control of Infection Nurses for advice on control of infection.

7 - Domestic / Hotel Service Managers for advice on cleaning and cleaning agents. - Estates Managers for advice on the maintenance of equipment, the kitchen environment and high level cleaning. - Fire Prevention Officers for advice on fire safety. The Policy focuses on a system of risk assessment developed to control the potential hazards within the environment and food handling process. A hazard is anything that may harm a consumer and may be: - Microbiological pathogenic bacteria such as salmonella, which are either found in the food, allowed to grow on the food and are not killed during the cooking process.

8 - Chemical cleaning fluids which contaminate the food. - Foreign bodies found in the food that have been allowed to enter during the food handling process glass, soil, etc. - Pests ants, cockroaches, rodents etc. Each section of the Policy identifies the hazards and illustrates how these can be eliminated or controlled thereby ensuring a high quality safe Occupational Therapy Policy Document Therapeutic Kitchens Page 6 of 44 Status Final version 1 March 2008, Review Date: March 2010 Lead Anne DeCarteret Hazard Analysis Critical Control Points (HACCP) To ensure that OT practice within Therapeutic Kitchens is compatible with legislative requirements a HACCP plan is detailed below.

9 Further, detailed, information on control measures is provided in the relevant sections of this policy. PROCESS STAGE HAZARD CCP CONTROL/ CRITICAL LIMIT MONITORING/ CORRECTIVE ACTION RECORDS RESPONSIBILITY DATE CONTROLS IMPLEMENTED MICROBIOLOGICAL HAZARDS PURCHASE ALL FOOD TYPES Foods may already be contaminated by pathogenic bacteria or their toxins Yes For high risk foods Obtain food from Catering Dept, or purchase from national supermarket chains or local shops If local shops are used, staff must ensure compliance with section . , , & RECEIPT FROZEN FOODS Cross contamination from raw foods to high risk foods, foods consumed without further cooking.

10 Yes For high risk foods Ensure foods are fully packaged. Reject foods with open or damaged packaging. Temperature abuse leading to microbiological growth. Yes For high risk foods - Ensure deliveries are received at correct temperature. - Ensure all food is taken directly to OT kitchen - Use cool bag as appropriate - Target: below -18 C - Reject foods if subject to temperature abuse Section - Ensure deliveries are put immediately - Put food away. CHILLED FOODS Cross contamination from raw foods to high risk foods, foods consumed without further cooking. Yes Ensure foods are fully packaged.